This grill recipe will be a keeper

By Cathey Noell

Published: Tuesday, June 4, 2013 at 03:52 PM.

Thread the beef strips onto the bamboo skewers, leaving the bottom half of each skewer exposed as a handle and the top ¼-inch of the skewer exposed as a point. The recipe can be prepared several hours ahead to this stage.

Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Arrange the sates on the grate, sliding the grill shield or folded foil under the exposed part of the skewers to keep them from burning. Grill until cooked to taste, about 30 seconds to 1 minute per side for medium rare, a little longer for medium. This recipe will serve 6 as an appetizer, or 4 as a light main course.

SINGAPORE CUCUMBER RELISH

3 small Kirby cucumbers or 1 large regular cucumber cut in half lengthwise and seeded

When it comes to grilling, my husband, Ellis, has it down pat. When we first started dating, he wooed me with his impressive stir-frying techniques. He showed off his baking skills with fancy tuna and cheese melts on English muffins, and he taught me how to shuck and eat fresh oysters in their juices, topped with an incredible cocktail sauce he personally makes.

Once we were married and he discovered I had a real passion for cooking, it all stopped except for the grilling. I’m glad he likes to fire up the grill because, frankly, huge flames and I do not mix.

Ellis is a big fan of the Cook’s Illustrated cookbook, “The Best Recipe Grilling & Barbecue.” He has used the book so much it is falling apart and stained with more barbecue sauces than I count on my fingers and toes.

One of my husband’s favorite shows is Steven Raichlen’s PBS show, “Primal Grill.” After he saw the host make Singapore Beef Sates, Ellis decided he’d make them for our Memorial Day cookout. He sure didn’t need to twist my arm on that one.

I found the recipe online and also a recipe for Singapore Cucumber Relish. If you don’t have some of the ingredients in your kitchen, they can be found easily in just about all grocery stores. The recipe does call for rib-eye steaks, but a skirt or flank steak would work as well. As for the cucumber relish, it was such a hit. I used it a couple days later as a stuffing for avocado halves. Both recipes are now in the keeper box and will be made again and again during the grilling season. Try both recipes. All you need is a side dish of rice.

Happy grilling!

SINGAPORE BEEF SATES

1½ pounds rib-eye steaks, cut ½-inch thick

For the marinade

3 Tbs. light brown sugar

2 Tbs. ground coriander

1 Tbs. ground turmeric

1½ tsp. ground cumin

1½ tsp. freshly ground black pepper

3 Tbs. Asian fish sauce or soy sauce

3 Tbs. vegetable oil

Items needed: 8-inch bamboo skewers, soaked in water at least 30 minutes before using, and a grill shield or aluminum foil (a 12 by 18-inch sheet folded in thirds like a business letter with shiny side out).

Cut each steak, including fat, into 1-inch strips (each ¼-inch thick) and place in a nonreactive mixing bowl. Stir in the sugar, coriander, turmeric, cumin, black pepper, fish sauce and vegetable oil. Marinate the beef, covered, in the refrigerator for at least 3 hours and as long as overnight.

Thread the beef strips onto the bamboo skewers, leaving the bottom half of each skewer exposed as a handle and the top ¼-inch of the skewer exposed as a point. The recipe can be prepared several hours ahead to this stage.

Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

Arrange the sates on the grate, sliding the grill shield or folded foil under the exposed part of the skewers to keep them from burning. Grill until cooked to taste, about 30 seconds to 1 minute per side for medium rare, a little longer for medium. This recipe will serve 6 as an appetizer, or 4 as a light main course.

SINGAPORE CUCUMBER RELISH

3 small Kirby cucumbers or 1 large regular cucumber cut in half lengthwise and seeded

1 small shallot, or green onion, minced (about 2 tablespoons)

1 small hot red chile, or serano pepper, seeded and minced

2 Tbs. rice vinegar

1 Tbs. sugar

Coarse salt (kosher or sea) and freshly ground black pepper to taste

Cut cucumbers in ¼-inch dice. Place the cucumbers, shallot, chile, vinegar and sugar in a mixing bowl and gently toss to mix. Add in the salt and pepper to taste. Can be made in advance and refrigerated. Mix again before serving.